Thai Lemongrass

5

5

5

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

If you forgive the low ceilings and plastic banana trees, this is an intimate casual setting perfect for escaping Lan Kwai Fong shenanigans. The stone motifs and silk hangings on the walls create a Thai theme.

Food:

It goes without saying that there’s mandatory Thai fare available including the usual curries, soups, rice and noodles, but there are also some unusual gems hidden within this straightforward menu. The chicken satay starters are plump and juicy but why not go for the lesser-tried deep-fried noodle wrapped prawns instead? The noodle coating gives a sumptuous crunch to the prawn inside and there’s a delicious lime mayonnaise to accompany it. The barbecued Thai lamb cutlets may not sound traditionally Thai, but they are well-prepared and even come with mint sauce. The menu invites you to instruct the staff on the spiciness that you’d like your meal prepared but if you don’t take up the invitation, the dishes come with authentic Thai herbs but are extremely mild.

Wine:

A modest list of about 50 wines. There are plenty of Australian and Californian varietals. The $450 bottle of Chablis comes recommended to accompany the spicy food.

Service:

A warm welcome but a little inconsistent. You may find yourself being played off between a bubbly, smiley waitress and a surly one.

Price:

For two starters, two mains, a vegetable and a rice dish the bill will set you back around $700, without wine.

Signature dishes:

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